Recipe

Fresh apricot jam

Apricots make the finest jam, they're sweet and rich but with that hint of tartness that makes the best preserves.

Feb 29, 1988 1:00pm
  • 1 hr cooking
  • Makes 5 Cup
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Ingredients

Fresh apricot jam
  • 1 kilogram apricots
  • 1/2 cup water
  • 60 millilitre (1/4 cup) lemon juice
  • 1 kilogram sugar

Method

Fresh apricot jam
  • 1
    Halve apricots and remove stones.
  • 2
    Combine apricots, water and lemon juice in large saucepan or boiler. Bring to the boil, reduce heat, simmer, covered, 15 minutes, or until apricots are tender.
  • 3
    Add sugar, stir constantly over heat, without boiling, until sugar is dissolved. Bring to the boil and boil, uncovered, without stirring, 30 minutes, or until jam will gel when tested on a cold saucer.
  • 4
    Stir occasionally towards end of cooking to make sure jam is not sticking. Stand 5 minutes before pouring into hot, sterilised jars. Seal when cold.

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